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Our Chianti wine is produced with the best grapes of Sangiovese by spontaneous fermentation. Vinification takes place in concrete tanks, with temperature control. Aging in the bottle for a few months before the sale. Name: Chianti DOCG UVAGE: 100% Sangiovese Aging: in vitrified concrete tanks Alcohol content: 13.5% vol. Organoleptic characteristics: Color: brilliant, ruby red, with violet reflections. Aroma: intense, vinous with characteristic hint of mammola and berries. Taste: harmonious, dry, sapid and persistent. Gastronomic combinations: First courses with red sauces. Grilled meats, roasts, medium-aged cheeses, Tuscan ham and salami. -
La Crema Corpo Idratante all'Olio Extravergine di Oliva è una piacevolissima emulsione da usare dopo il bagno ed ogni volta che si vuole idratare a fondo la pelle. Emoliente ma non untuosa, ammorbidisce adeguatamente l'epidermide affinando la texture. Contiene Olio Extravergine di Oliva, Olio di Mandorle Dolci, estratto attivo biologico di Oliva e Acqua distillata di Fiori d'Arancio. Confezione da 250 ml -
Le mani ben curate denotano riguardo nei confronti del proprio corpo e considerazione per sé stessi. È per questo che occorre riservare loro un’attenzione quotidiana. Nutriente ed emoliente grazie alla presenza dell'Olio Extravergine di Oliva, permette di ottenere una pelle morbida e vellutata. Protettiva grazie al prezioso intervento dell'Allantoina. Utilissima anche in caso di screpolature, su mani e piedi particolarmente secchi. Tubetto 75 ml -
Questa crema è adatta per ogni tipo di pelle. E' indicata per pelli normali e miste, per l’assenza di untuosità, può
essere utilizzata anche per chi ha pelle con tendenza al grasso. Da applicare quotidianamente con massaggi circolari. Ideale base per il trucco. -
Extra virgin olive oil Tuscan IGP Production: 2023 Production area: Pistoia (Tuscany) Cultivar olive trees: leccio, frantoio, pendolino, Moraiolo Harvest period: October-November with pressing within 24 hours of collection in our oil mill Method of extraction: cold continuous cycle. Bouquet: characteristic smell of freshly franked olive, with herbaceous notes and senotors of artichoke. Taste: medium fruity, with artichoke notes, herbaceous fragrances and a slight almond note. The taste is pleasantly spicy with a pleasantly bitter finish due to the high number of polyphenols in the oil. Polyphenols perform antioxidant actions for man and contribute to the longevity of the oil itself. Gastronomic combinations: excellent for bruschetta, excellent on legumes and cod (boiled) as well as green salads. It is the seasoning par excellence of Tuscan cuisine. Nutritional table: Nutritional values for 100 ml of product average values Energy value: 3389 kJ - 824 kcal Fats: 91.6 g of which saturated fats: 14g Carbohydrates: 0g of which sugars: 0g Fibers: 0g Protein: 0g Sale: 0g -
Esaurito
Extra virgin olive oil Tuscan IGP
Production: 2022 Production area: Pistoia (Tuscany) Cultivar olive trees: leccio, frantoio, pendolino, Moraiolo Harvest period: October-November with pressing within 24 hours of collection in our oil mill Method of extraction: cold continuous cycle. Bouquet: characteristic smell of freshly franked olive, with herbaceous notes and senotors of artichoke. Taste: medium fruity, with artichoke notes, herbaceous fragrances and a slight almond note. The taste is pleasantly spicy with a pleasantly bitter finish due to the high number of polyphenols in the oil. Polyphenols perform antioxidant actions for man and contribute to the longevity of the oil itself. Gastronomic combinations: excellent for bruschetta, excellent on legumes and cod (boiled) as well as green salads. It is the seasoning par excellence of Tuscan cuisine.Nutritional table: Nutritional values for 100 ml of product average values Energy value: 3389 kJ - 824 kcal Fats: 91.6 g of which saturated fats: 14g Carbohydrates: 0g of which sugars: 0g Fibers: 0g Protein: 0g
Sale: 0g
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Esaurito
Extra virgin olive oil Tuscan IGP
Production: 2023 Production area: Pistoia (Tuscany) Cultivar olive trees: leccio, frantoio, pendolino, Moraiolo Harvest period: October-November with pressing within 24 hours of collection in our oil mill Method of extraction: cold continuous cycle. Bouquet: characteristic smell of freshly franked olive, with herbaceous notes and senotors of artichoke. Taste: medium fruity, with artichoke notes, herbaceous fragrances and a slight almond note. The taste is pleasantly spicy with a pleasantly bitter finish due to the high number of polyphenols in the oil. Polyphenols perform antioxidant actions for man and contribute to the longevity of the oil itself. Gastronomic combinations: excellent for bruschetta, excellent on legumes and cod (boiled) as well as green salads. It is the seasoning par excellence of Tuscan cuisine.Nutritional table: Nutritional values for 100 ml of product average values Energy value: 3389 kJ - 824 kcal Fats: 91.6 g of which saturated fats: 14g Carbohydrates: 0g of which sugars: 0g Fibers: 0g Protein: 0g
Sale: 0g
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Extra virgin olive oil Tuscan IGP
Production: 2023 Production area: Pistoia, Tuscany Cultivar olive trees: leccio, frantoio, pendolino, Moraiolo Harvest period: October-November, pressing within 24 hours of collection in our oil mill Method of extraction: cold continuous cycle. Bouquet: characteristic smell of freshly franked olive, with herbaceous notes and senotors of artichoke. Taste: medium fruity, with artichoke notes, herbaceous fragrances and a slight almond note. The taste is pleasantly spicy with a pleasantly bitter finish due to the high number of polyphenols in the oil. Polyphenols perform antioxidant actions and contribute to the longevity of the oil itself. Gastronomic combinations: excellent for bruschetta, excellent on legumes and cod (boiled) as well as green salads. It is the seasoning "par excellence" of the Tuscan cuisine. Nutritional table: Nutritional values for 100 ml of product average values Energy value: 3389 kJ - 824 kcal Fats: 91.6 g of which saturated fats: 14g Carbohydrates: 0g of which sugars: 0g Fibers: 0g Protein: 0g Sale: 0g -
Extra virgin olive oil Tuscan IGP
Production: 2023 Production area: Pistoia (Tuscany) Cultivar olive trees: leccio, frantoio, pendolino, Moraiolo Harvest period: October-November with pressing within 24 hours of collection in our oil mill Method of extraction: cold continuous cycle. Bouquet: characteristic smell of freshly franked olive, with herbaceous notes and senotors of artichoke. Taste: medium fruity, with artichoke notes, herbaceous fragrances and a slight almond note. The taste is pleasantly spicy with a pleasantly bitter finish due to the high number of polyphenols in the oil. Polyphenols perform antioxidant actions for man and contribute to the longevity of the oil itself. Gastronomic combinations: excellent for bruschetta, excellent on legumes and cod (boiled) as well as green salads. It is the seasoning par excellence of Tuscan cuisine. Nutritional table: Nutritional values for 100 ml of product average values Energy value: 3389 kJ - 824 kcal Fats: 91.6 g of which saturated fats: 14g Carbohydrates: 0g of which sugars: 0g Fibers: 0g Protein: 0g Sale: 0g -
Esaurito
Farina Integrale di Grano Tenero, è una miscela di grani antichi, macinata a pietra presso l’Azienda Agricola il Molino di Vasco - Pian degli Ontani (Pistoia).La Farina Integrale di Grano Tenero è costituita da una miscela di Grani Antichi: Verna, Gentilrosso, Inallettabile, Andriolo e Frassineto. Queste varietà di grano non hanno subito mutazioni genetiche mirate ad aumentarne la resa e la forza del glutine con la modifica della composizione proteica della granella.Inoltre il contenuto del chicco di grano e le caratteristiche organolettiche della farina sono mantenute mediante la molitura con macina a pietra.Grazie a questo tipo di lavorazione tradizionale, questa farina preserva tutti i nutrienti del chicco intero, compreso il germe di grano, fibre, proteine, vitamine e soprattutto tanto sapore.Questo tipo di farina integrale è ideale per la panificazione e la lievitazione lenta.Sacchetto da 1 Kg
